Chicken Tortilla Soup

Turn deli rotisserie chicken into a spicy Southwestern soup!

  • Prep Time 35 min
  • Total Time 35 min
  • Servings 6

1
carton (32 oz) Progresso™ chicken broth (4 cups)
1
cup Old El Paso™ Thick ‘n Chunky salsa
2
cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
3/4
cup crushed tortilla chips
1
medium avocado, pitted, peeled and chopped
1 1/2
cups shredded Monterey Jack cheese (6 oz)
2
tablespoons chopped fresh cilantro
Lime wedges, if desired

  • 1 In 3-quart saucepan, heat broth, salsa and chicken to boiling over medium-high heat, stirring occasionally.
  • 2 Meanwhile, divide crushed chips among 6 serving bowls. Spoon hot soup over chips, then top with avocado, cheese and cilantro. Serve with lime wedges.

Expert Tips

Adjust the heat level to individual tastes by choosing mild or medium salsa.

Shredded corn tortillas commonly used to thicken Mexican soups are the inspiration for the crushed tortilla chip garnish.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
1390mg
1390%;
Total Carbohydrate
13g
13%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
25%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.